One of Belgium’s specialty is the Speculoos. A cinnamon cookie, fragrant and crunchy, made by Saint Nicholas in person and brought on the 6th of December into the slippers of Belgian little children along with clementines and marzipan . Normally the original recipe calls for many more spices than just cinnamon but they are hard to find so I came up with this much simpler version. They are very easy to make and almost like the real thing. The very best thing about these cookies, is that it smells amazing in the house as it bakes!
- 2 Cups (250g) Gluten free flour
- 1 Cup (225g) brown sugar
- 1/2 Teaspoon baking soda
- 3 Teaspoons cinnamon
- 1/4 Teaspoon salt
- 125g butter at room temperature
- 1 large egg
- 2 teaspoons maple syrup
- Preheat oven to 150°c
- Sift flour into a bowl. Add sugar, baking soda, cinnamon and salt
- Rub in butter until mixture has a fine breadcrumb texture
- Beat egg with golden syrup, add to dry ingredients. Mix into a firm dough by hand or with an electric whisk.
- Roll teaspoonfuls of mixture into balls and place on oven trays 5 cm apart or place dough in the fridge for half an hour, roll out into a 7mm thick disk, cut forms with a cookie cutter and place on oven trays.
- Bake for approximately 15 minutes. Let cool completely and enjoy!